Chickpea salad Greek style

Chickpea salad Greek style

Sep 7 2021


10 mn

Serves 5

I love an easy and nutritious salad for dinner, well this checks both boxes! We ate it all so fast, it was so good. This was enough fro me for diner but I made chicken kebabs for the boys and served some pitta bread on the side as well.


  • 2 cans of 16oz of chickpeas (drained, keep the aquafaba fro baking or something)
  • 1 large heirloom tomato
  • 1 medium cucumber
  • 1/2 small purple onion
  • 1/4 cup of Italian parsley
  • 1/4 cup of crumbled feta cheese
  • 1 red bell pepper
  • Vinaigrette: 1 lemon, 1/4 cup of olive oil, 1/4 tsp dried oregano
  • Salt and pepper


Place the chickpeas into a medium bowl. Cut the tomato, pepper, cucumber and thinly slice the purple onion. Add it all to the chickpeas with the feta as well.

Roughly chop the parsley. Combine and whisk the ingredients for the vinaigrette and toss it all together. Taste and adapt seasoning, I added quite a bit of pepper and flaky salt and I let it sit together 10-15 minutes before serving.



Latest comments

  • Siobhan / Sep 26 2021

    We had this with grilled chicken and it was delish. Leftovers for lunch!

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